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Home made Almond(Badam) halwa
Published On: 14 Mar 2005
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
malayalam: Kumkumapoovu / Kesari
kannada: Kumnkuma Kesari / Kesari
Marathi: Keshar / Kesara
Punjabi: Kesar / Zafran
Soak the badam in milk or water for 4 hours.
Peel the badam.
Grind the badam into a fine paste, adding just enough milk.
Heat a kadai or a thick bottomed vessel.
Add the badam paste and the sugar.
:- The sugar will dilute the paste and make it runny.
Keep stirring for 10 mins on a low-medium flame.
Add a tbsp of ghee at a time and keep stirring, until ghee is absorbed.
After 8 mins or until the ghee is fully absorbed, switch off the flame.
Transfer the contents to a container and mark the shapes.
Place a single strand of saffron on each of the cut shapes.
:- You can user edible silver wrapper on the halwa instead of saffron.:- To get yellow color, add the saffron(soaked in milk) to the halwa, while cooking it.:- You can also add cardamom for additional flavour.:- Care should be taken to keep on a low-medium flame so as to avoid burning.
it really came out wel... n yummy it tastes very good.....very simple recipe......
You made it sound simple which is a great help to me. Thanks.
sounds delicious.i am going to try this
Rice dish made with pepper and coconut...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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